Dark Chocolate Torte
Makes four small tortes
Source
Base
125g nuts
½ tsp salt
100g dates, pitted
Filling
1 avocado
38g coconut oil, melted
1 vanilla pod
50 cocoa
Pinch of salt
75g Agave syrup
Action
Line large muffin tins with 4 cases
Ensure your dates are pitted, snip with scissors
Whizz dates, salt and nuts together, add a drop of water to make a soft ‘dough’
Press half of the quantity into the four liners as bases for the torte and place in the fridge to set.
Use remainder to make energy balls and place in mini paper cases. (Alternatively make double quantity of the filling and line an additional four muffin cases. This torte freezes well.)
Filling: Peel avocado
Weigh the oil and the Agave syrup together
Cut and deseed vanilla pod x1
Weigh cocoa and add a pinch of salt
Place all the ingredients together into a food processor and blitz until smooth
Retrieve bases from fridge
Pipe filling into your chilled cases and return to the fridge for an hour to set.